Partridge Stew: Recipe: Take 3-4 partridge, place in a large soup pot. Add 2-3 boxes of Knorr chicken stock (knorr stuff is the best, bar none, and the numbers here are obviously for a medium to large batch of stew), add 1.5tbsp salt, 1tbsp pepper, 1tbsp thyme, 1tbsp sage, and 1.5 tbsp oregano. Add 4 cups of water, and two Knorr chicken gels. Bring to a rolling boil until partridge is cooked. Remove partridge to let cool. Strain stock through a filter to remove any congealed fat and other nasty stuff. That nasty stuff comes from both the partridge, _and_ the chicken stock, and it goes rancid within a day or so, so you wanna get it outta there as soon as possible. Straining it helps this, as well as helps presentation. It should come out reasonably clear, and taste like partridge, not chicken . (Its MAGIC! Magic I tellya!, wait, no it isnt, the slight gamy flavour of partridge just permeates the broth and makes it taste like, well, partridge...) Coin up some carrots (peeled), dice up an onion into 1cm squares, cut up some turnip into 1cm cubes, and potatoes into 1.5cm cubes. Use white, not yellow. Yellow potatoes will turn to absolute mush in this as theyre not suitable to long boiling/simmering times. Cut up some celery (rough chopped is fine, about 1 to 2cm long chunks across the grain). Add 1/2 bag of frozen corn. Throw the veggies into the stock pot and add partridge stock. Bring it up to a slow simmer and cook the veggies until tender. In the meantime, pull the meat off the birds, ensure you have no bones or sinew in it, and use a fork to string the meat into chunks (think pulled partridge). Put the pulled partridge into the stock pot with the veggies, and add more salt/pepper/oregano/sage/thyme to taste (as the herbs and pepper will have been removed during straining) and turn down the heat. Let it simmer for 1h (make sure it isnt a rolling boil). This gives the potatoes some time to give off their starches which will thicken the broth somewhat as well as let the partridge flavours seep into the vegetables. Serve hot with fresh rolls and butter. Beware, the whole damn thing (even the veggies) tastes like partridge. This is pretty rich and its likely that you wont be able to eat a bucketload of it, but the recipe makes a lot. Luckily it freezes well.
Posted on: Mon, 24 Nov 2014 01:39:46 +0000
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